Spending my youth and early adulthood between suburban Boston and New York City, the austere beauty of New England and the American Northeast says ‘home’. Four distinct seasons offer a diverse bounty of vegetables, flowers, grasses, and critters. Summer tomatoes, fall kale, winter squash and preserves, and spring lamb recall seasons gone by and harvests yet to come, as young blossoms sprout and autumn leaves wilt. Indeed, the Northeast is rich with the small-scale, ‘slow’ food that Lucy’s Whey supports. Horses wander the pasture in Tick Valley, Northern California Northern…
Cheese
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Most Topular Stories
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California Dreaming…of Cheese!
Lucy's Whey13 Nov 2012 | 11:34 am -
The Art and Science of the Grilled Cheese
cheese - Yahoo! News Search Results21 May 2013 | 8:06 pmWe sampled three versions: at The Melt, Sacred Wheel Cheese Shop, and Bar Dogwood. by Luke Tsai If there were a Hall of Fame for classic American comfort foods, the grilled cheese sandwich would surely be a first-ballot inductee. Yet whenever I see the melty, buttery object of childhood nostalgia on a restaurant menu, I feel skeptical.… [ Read more ] [ Subscribe to the comments on this story ] -
Dondero: Crispy sautéed cheese enhances spring salad greens
CHEESE - Bing News21 May 2013 | 11:06 amTwice recently in French cooking classes, one in Athens one in Atlanta, I’ve taught a simple green salad, with crispy fried cheese laid out on it. It was popular. I first had this type of salad, though with fried goat cheese, at a French ... -
Vegetarian Baked Rigatoni
About.com Cheese19 May 2013 | 10:51 amThis baked rigatoni is a vegetarian meal, although light and healthy it is not. But it sure hits the spot when you're craving a rich pasta dish. The recipe makes a large pan, perfect for potlucks and parties....Read Full Post -
Thank You Anne Topham, Grande Dame of Goat Cheese
Cheese Underground29 Apr 2013 | 2:00 pmThose of you who braved the last of Wisconsin's never-ending winter last week at the Dane County Farmer's Market may have noticed a familiar face missing. That's because Wisconsin's grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market. While Anne would never dream of taking credit for starting the Midwest's love affair with chevre, all credit surely does go to her and partner Judy Borree for introducing Wisconsinites to fine French-style goat cheese. The pair started milking…
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cheese - Yahoo! News Search Results
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The Art and Science of the Grilled Cheese
21 May 2013 | 8:06 pmWe sampled three versions: at The Melt, Sacred Wheel Cheese Shop, and Bar Dogwood. by Luke Tsai If there were a Hall of Fame for classic American comfort foods, the grilled cheese sandwich would surely be a first-ballot inductee. Yet whenever I see the melty, buttery object of childhood nostalgia on a restaurant menu, I feel skeptical.… [ Read more ] [ Subscribe to the comments on this story ] -
How to store cheese
21 May 2013 | 4:27 pmAs the mercury drops, it's time to switch to warmer fare and more often than not, cheese is on the menu. -
Grilled cheese with oomph
21 May 2013 | 3:31 pmHappiness is ... a warm cheese sandwich. It's a sentiment as true today as when I read it as a chil ... -
Forbes Industrial Park, Chuck E. Cheese reach long-term agreement for repair facility
21 May 2013 | 3:08 pmThe company behind Chuck E. Cheese will keep its game repair center in Topeka, according to a news release Tuesday from Go Topeka. CEC Entertainment, which owns 511 of the 562 Chuck E. -
Full-fat cheese is key to this healthful quesadilla
21 May 2013 | 6:04 amAt its heart, a quesadilla is a Mexican grilled cheese. Take a tortilla, stuff it with something savory, add some cheese, fold it in half and toast it. It's also pretty delicious.
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CHEESE - Bing News
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Dondero: Crispy sautéed cheese enhances spring salad greens
21 May 2013 | 11:06 amTwice recently in French cooking classes, one in Athens one in Atlanta, I’ve taught a simple green salad, with crispy fried cheese laid out on it. It was popular. I first had this type of salad, though with fried goat cheese, at a French ... -
Recipe: Crostini with roasted tomatoes and goat cheese
21 May 2013 | 8:40 am1. Heat the oven to 300 degrees. Slice the tomatoes in half lengthwise and arrange them cut-side up in an 11 1/2-by-14-inch baking pan, preferably earthenware. They should fit tightly. 2. Separate the garlic into cloves and peel the cloves. -
Fifth Town Artisan Cheese set to reopen
21 May 2013 | 4:12 amThe new owners are Patricia Secord and her brother, Hugo Bertozzi (an Alberta physician), whose father, Adriano Bertozzi, came to Canada from Italy and launched Bertozzi Importing, one of the first companies to supply us with Parmigiano Reggiano ... -
Best vegetarian recipes: Mushroom, goat’s cheese and butternut squash
21 May 2013 | 1:31 amIt’s National Vegetarian Week this week (20-26th May), and to mark the ... To build the puddings take two individual pie dishes and lay a slice of the brioche on the bottom, then add a generous tablespoon of the mushroom mixture. Repeat until all the ... -
Full-fat cheese is key to this healthful quesadilla
20 May 2013 | 11:00 pmTop each serving with avocado, yogurt and cilantro. Per serving: 350 calories; 180 calories from fat (51 percent of total calories); 20 g fat (4 g saturated; 0 g trans fats); 15 mg cholesterol; 32 g carbohydrate; 6 g fiber; 4 g sugar ...
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About.com Cheese
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Vegetarian Baked Rigatoni
19 May 2013 | 10:51 amThis baked rigatoni is a vegetarian meal, although light and healthy it is not. But it sure hits the spot when you're craving a rich pasta dish. The recipe makes a large pan, perfect for potlucks and parties....Read Full Post -
Quinoa Casserole
15 May 2013 | 4:50 amComfort food doesn't have to be unhealthy. This vegetable quinoa casserole has comforting, home-cooked flavor and lots of veggies, too. What gives the casserole its comforting flavor? Cream of mushroom soup, of course!...Read Full Post -
Radish Leaf Pesto
13 May 2013 | 11:25 amWhy be restricted to herbs when you can make pesto out of almost any type of green? Radish leaf pesto has a mild and pleasantly pungent flavor - even my 2 year old loves it over pasta. In this photo, the pesto is tossed with radishes and white beans. The pesto is also great over roasted vegetables and potatoes....Read Full Post -
Arugula Cheddar Salad
9 May 2013 | 7:56 amSpicy arugula, sharp cheddar and toasted hazelnuts tossed in a sweet and tangy apple cider vinegar & maple dressing. Yum. Arugula Cheddar Salad would've been a perfect salad for autumn if I had thought of it 6 months ago! Oh, well. It's still great in the springtime, too....Read Full Post -
Braised Celery with Olives and Feta
6 May 2013 | 5:28 amThis dish surprised me. I didn't think braised celery would be so delicious. Combined with kalamata olives and feta, braised celery is a unique side dish ...Read Full Post
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Cheese Underground
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Thank You Anne Topham, Grande Dame of Goat Cheese
29 Apr 2013 | 2:00 pmThose of you who braved the last of Wisconsin's never-ending winter last week at the Dane County Farmer's Market may have noticed a familiar face missing. That's because Wisconsin's grande dame of goat cheese, Anne Topham, retired this spring after nearly 30 years of making French-style fresh chèvre and handcrafted aged goat cheeses for the market. While Anne would never dream of taking credit for starting the Midwest's love affair with chevre, all credit surely does go to her and partner Judy Borree for introducing Wisconsinites to fine French-style goat cheese. The pair started milking… -
Wisconsin Artisan Cheesemaker Guild
22 Apr 2013 | 1:47 pmIt's spring, so time for me to start a new organization. Shockingly, it's all about cheese. After talking with dozens of small and artisan Wisconsin cheesemakers looking for opportunities to get together and learn more about their craft, today marks the debut of the Wisconsin Artisan Cheesemaker Guild. Similar to other state cheese guilds, it's a member-based organization offering networking and educational opportunities for beginning and current artisan and farmstead cheesemakers. Already at 28 members strong, the guild is intended to be a sister organization to Wisconsin Cheese Originals, a… -
The Next Wisconsin Cheesemaker: Jennifer Digman
2 Apr 2013 | 4:27 amA Wisconsin dairy farmer interested in developing artisan goat cheeses in southwest Wisconsin has earned the 2013 Beginning Cheesemaker Scholarship from Wisconsin Cheese Originals, a 200-member organization dedicated to celebrating Wisconsin artisan cheesemakers. Jennifer Digman, owner of Krayola Sky Dairy in Cuba City, was selected by a committee of industry leaders for the $2,500 annual award. Digman is mid-way through the requirements of earning a cheesemaker’s license, and is working to complete her apprenticeship hours. As you know, Wisconsin is the only state in the nation to require… -
Shearing Sheep at Hidden Springs Creamery
27 Mar 2013 | 5:27 pmWelcome to spring in Wisconsin, when thousands of sheep lose their winter coat in favor of a new, naked spring wardrobe. This week, I was lucky enough to "help" - and I do use the term "help" loosely - sheer 450 sheep at Hidden Springs Creamery, a dairy sheep farm near Westby. Farmstead cheesemaker Brenda Jensen and her husband, Dean, are increasing their flock in an attempt to make award-winning sheep's milk cheeses year-round (Brenda's Ocooch Mountain, a six-month aged nutty tomme was recently named to the U.S. Championship Cheese Contest's top 16 cheeses, out of 1,702 entries). Typically,… -
Wisconsin Women Cheesemakers Rule US Champion Cheese Contest
14 Mar 2013 | 6:28 amIn an industry dominated by multi-generational male cheesemakers, a Wisconsin woman has been named the best cheesemaker in the nation for the second time in a row. All I can say is: whoo hoo! Last night at the U.S. Championship Cheese Contest at Lambeau Field in Green Bay, Marieke Mature Gouda, aged 6-9 months, was named the 2013 U.S. Championship Cheese. The farmstead beauty is crafted by Marieke Penterman, of Holland’s Family Cheese in Thorp, Wis. The cheese took top honors out of 1,702 entries from 30 states. Out of a possible 100 points, Marieke Gouda scored 98.31in the final round of…
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cheese « WordPress.com Tag Feed
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My own version
21 May 2013 | 3:59 amSince it’s raining today and there’s nothing to do I think I can like make something for a day. So I decided to make my own version of fettuccine with shiitake mushroom and basils. Ingredient: elbow pasta (instead of fettucine) Button mushroom (instead of shiitake mushroom) garlic Basil Lemon juice Pepper Salt Parmesan cheese Olive oil Steps: 1. Cooked the pasta. 2. While waiting for the pasta to be cooked, heat a pan with olive oil. When the pan is heated enough add the garlic which is minced and stir until it is fragrant but not golden brown. Then add the mushroom, cook for 5… -
Recap Of The Beer And Burger Battle At Brouwer's Cafe
21 May 2013 | 3:35 amBeer and burgers – they were made to go together, but Brouwer’s brought things to a whole new level with their Beer And Burger Battle, which took place last Tuesday 5/14, during Seattle Beer Week 2013. This epic gastronomic showdown pitted five different breweries against each other in a winner take all battle for beer and burger glory. Last year’s defending champ, 21st Amendment Brewery, took on challengers: Big Time Brewery & Alehouse, Snipes Mountain Brewing, Double Mountain Brewery & Taproom, Maui Brewing Company and Green Flash Brewing Company. Each brewery… -
Norway's National Day in Tokyo
21 May 2013 | 3:31 am*drool danger* JAA VI ELSKER DETTE LANDET SOOM DET STIGER FREEEEM I think as an exchange student, you get a tiiny bit patriotic when spending a year abroad… After the Kanda Matsuri, last Sunday, May 12th, me and my host mother went to the Royal Norwegian Embassy to celebrate Norway’s National Day! When we got there, we were greeted by a good “Heisann!” from one of the Norwegian Ambassadors. Norwegian Norway Norwegian The first thing we saw was these “very tall” guys wearing Bunad (national costume) or regular suits. Okaasan almost couldn’t help but… -
chapatizza
21 May 2013 | 3:16 amchapati pizza Dinner was chapati pizza. I used chapati as the base. No tomato paste, so skipped that -
Mini Mushroom Pies
21 May 2013 | 2:53 amGood morning everyone, such a great weather in the Mother city (Cape Town). I hope all the Capetonians will be rocking their bikinis today in Camps Bay, Clifton or perhaps Hout Bay beach? Ahhhh the list is endless. I just had to name a few. Anyway today is the day we all have been waiting for, hahahaha socks blower day remember? I always thought that I’m not a creative person. To design something or make it look nice with a unique shape, its just like water and paraffin if I may put it that way. This Food and Food Science recipe development assignment proved me wrong. It was such a…
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Lucy's Whey
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Philly Farm Visit!
6 May 2013 | 6:29 pmA few weeks ago, Lucy, Amy, and I took advantage of the spring weather by doing what Lucy’s Whey cheesemongers do best this time of year: visiting cheesemakers! This was my first farm visit in the Northeast, and as we headed out of the city toward Birchrun Hills Farm in Birchrunville, Pennsylvania, I had high hopes for the scene that awaited us—hopes involving green pastures, happy milking cows, and cute baby animals. I was not disappointed. Birchrun Holsteins strike a pose Birchrun Hills Farm is set against the backdrop of Pennsylvania’s rolling hills—a stone’s throw from… -
California Dreaming…of Cheese!
13 Nov 2012 | 11:34 amSpending my youth and early adulthood between suburban Boston and New York City, the austere beauty of New England and the American Northeast says ‘home’. Four distinct seasons offer a diverse bounty of vegetables, flowers, grasses, and critters. Summer tomatoes, fall kale, winter squash and preserves, and spring lamb recall seasons gone by and harvests yet to come, as young blossoms sprout and autumn leaves wilt. Indeed, the Northeast is rich with the small-scale, ‘slow’ food that Lucy’s Whey supports. Horses wander the pasture in Tick Valley, Northern California Northern… -
My First Week as a Cheesemonger
14 Jun 2012 | 3:55 pm(Or, How I Found Pineapple in my Pleasant Ridge Reserve) Before coming to work at Lucy’s Whey, I felt confident in my palate and even admired its ability to distinguish Brie from a triple creme, sheep from goat. I could put together a decent cheese board and I made a mean grilled cheese (fig, Fontina, and balsamic reduction, anyone?). Then I got my dream job–a cheesemonger. On my first day at the East Hampton store I was extremely nervous, but feeling confident. After all, I spend most of my spare time either reading about, eating, or preparing food, and I have a rather… -
Season for babies!
19 Apr 2012 | 3:56 pmIt’s that time of year–babies are here! Now, they’re all terribly cute to look at, but here at Lucy’s Whey we love that they serve as harbingers of cheese to come. Nowadays, of course, with modern technology and staggered breeding, cheesemakers can arrange for their animals to give birth, and hence give milk, year-round. Many cheesemakers, however, still operate in accordance with seasonal cycles, with their animals giving birth to their young in the spring. In cheese terms, this means that cheesemakers begin making their cheese in the spring. Thus, cheeses… -
Lucy’s Whey Heads Upstate!
9 Mar 2012 | 1:04 pmLast week Amy, Lucy, and I hit the road to visit some of our cheesemakers! On our drive north, we ambled our way through the fresh snow and bucolic hills of northern Pennsylvania to Ardith Mae Farm for a tour with owner and cheesemaker Todd. Ardith Mae makes cheeses from their small herd of Alpine and Saanen goats, and our visit to the farm evinced both the delights and challenges of making cheese on a small scale. Todd and Shereen run the farm and perform most of the work themselves–from goat care and cheesemaking, to repairing collapsed barn roofs, sourcing cheesemaking vats small…
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CheeseDeal.com
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Irish Keerygold Blarney
21 May 2013 | 9:00 pmIrish Keerygold Blarney -
Asiago Aged Imported Cheese From Italy
21 May 2013 | 8:00 pmAsiago Aged Imported Cheese From Italy -
Fromager D'affinois
21 May 2013 | 7:00 pmFromager D'affinois -
Kolios Feta Cheese from Greece P.D.O 6 oz
17 May 2013 | 3:00 amKolios Feta Cheese from Greece P.D.O 6 oz
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The Gourmet Cheese Detective Blog
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Cheese Restaurants in France, England, Spain, Thailand, Australia, Estonia
20 May 2013 | 5:21 pmAround the world there are several cheese restaurants, whose menus specialise in cheese dishes, including restaurants in France, England, Spain, Australia, Estonia and Thailand. -
Q and A - Comments, Suggestions, Cheese Reviews, Compliments and Critiques -
20 May 2013 | 7:19 amQ and A - This is where you can submit comments, cheese reviews, compliments and critiques -
Gourmet Cheese - A No-Nonsense Guide to Everything About Cheese
19 May 2013 | 2:48 pmThe cheese lover's guide to gourmet cheese. Facts, common sense advice and recommendations from the Gourmet Cheese Detective. -
The Big Cheese Festival and Great Cheese Race in Caerphilly in 2013
14 May 2013 | 11:30 amThe Big Cheese Festival in Caerphilly in Wales in 2013 includes the traditional Great Cheese Race, fireworks, a funfair and lots of other family entertainment celebrating Caerphilly's historic cheese. -
British Cheese, Celebrating the Best of Its History and Tradition
12 May 2013 | 2:15 pmBritish Cheese Has a Long Tradition Dating Back to Pre-Roman Days. Cheddar and Stilton Have Been Famous for Centuries and British Artisan Cheesemakers Honor Their History and Traditions.
